The tangy-sweet dressing in this spinach salad beautifully amplifies the apples and cranberries—and the creamy goat cheese transforms it into the perfect salad.
Ingredients:
3 tablespoons apple cider vinegar
4 teaspoons spicy brown mustard
4 teaspoons pure maple syrup
1 tablespoon minced shallot (from 1 small shallot)
½ teaspoon kosher salt
½ teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 (10 ounce) package fresh baby spinach
2 large pink lady apples, thinly sliced
½ cup sweetened dried cranberries
½ cup chopped toasted pecans, divided
2 ½ ounces semi-soft goat cheese, crumbled (about 1/3 cup)
Directions:
Whisk together vinegar, mustard, syrup, shallot, salt and pepper in a small bowl; slowly whisk in olive oil until completely blended.
Toss together spinach, apples, dried cranberries, half of the pecans and dressing in a large bowl. Transfer to a serving platter and sprinkle with goat cheese and remaining pecans. Serve immediately.
